After several weeks of sweet citrus recipes, I thought it about time that I gave you a break. with a few weeks of savory dishes. This cheese and mushroom bread pudding will do for starters.
The same meteorological events that unleashed all the citrus preserving is also responsible for the next two comfort food posts.
This savory bread pudding definitely fits the bill for comfort, and it was just what we needed when the temperature hit 23° (that is about -5 to those of you in the Land of Celsius).
Yep, add a layer of fat to combat the cold. Isn’t that a natural reaction? Isn’t that how the folklore goes?
Somehow it seems to be my excuse for everything. Got a hangnail? Eat something fattening. Feed a cold, feed a fever. Feed ennui. Just eat for the sake of eating… because it’s there.
As is often the case, this dish was created with things on hand. You didn’t want me going outdoors to shop in weather like this, did you?
I had dribs and drabs of cheese leftover from visits to the market, and a big hunk of two-day old bread was begging to be used.
There were a couple of tired old portobello mushrooms in the fridge, too. Winter herbs are always available in the garden, and shallots and Marsala are generally lurking in the larder; same with eggs and some variety of milk/cream.
Seemed like a no-brainer to make this bread pudding, right? That is exactly what I thought.
This would be perfect with a nice red from the Côtes de Rhone region but, as you can see, we used a rosé from the same region because… you guessed it; it was the only wine left in the wine rack! Yes, I – who once loved winter – am now the biggest baby when it comes to going out in the cold, ... even to shop.
So, if you are in the colder climes, definitely consider this for adding some warmth to your life. If you are in the midst of your summer (you know who you are), hold onto this for your turn. It’s coming. It’s always coming, whether you are here or there. Mark always cites Victorian British art critic John Ruskin:
Whether the weather be fine, Whether the weather be not,
Whether the weather be cold, Whether the weather be hot,
We’ll weather the weather, Whatever the weather
Whether we like it or not!
Fatten up!
~ David
Cheese and Mushroom Bread Pudding
8 ounces crusty country-style white or wheat bread
2 tablespoons olive oil
1 large shallot, minced
2 large portobello mushrooms
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1/2 cup sweet Marsala
3 ounces creamy goat cheese
3 ounces gorgonzola or blue cheese
3 ounces goat feta cheese
2 cups half-and-half
4 large eggs
1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 cup finely grated Parmigiano-Reggiano
Preheat oven to 375°F.
Butter an 8-inch soufflé dish. Cut bread with crust into 1-inch cubes (about 5 cups loosely packed). Spread cubes out on large rimmed baking sheet and bake for 15 minutes, until they are beginning to brown.
Meanwhile, heat olive oil and sauté shallots and mushrooms over high heat until mushrooms are dark brown. Add rosemary and thyme; cook 1 minute. Add Marsala and cook until almost all liquid has evaporated and the remainder is slightly syrupy.
Place cubes in very large bowl. Add mushroom mixture; toss to coat. Sprinkle with salt and pepper. Let cool.
Add cheeses to bread cubes and place mixture in greased soufflé dish.
Whisk milk, half-and-half, eggs, salt, and ground pepper in large bowl and pour over bread and cheese. Sprinkle Parmesan cheese over top. DO AHEAD: Can be prepared 1 day ahead. Cover and refrigerate.
Preheat oven to 350°F. Bake uncovered until set and top is golden, about 45 minutes. Let stand 15 minutes.
Serves 4-6.
Note: This works well as a “stuffing” cooked outside a chicken or turkey. Labels: bread, cheese bread pudding, eggs, feta cheese, goat cheese, gorgonzola cheese, half-and-half, marsala, mushroom bread pudding, Parmiggiano Reggiano, portobellow mushrooms, rosemary, savory bread pudding, thyme
